THE VILLAGE VOICE

"Life without love is like a tree without blossom and fruit." ~ Khalil Gibran CYMBIDIUM ORCHID _______________ SEA SCALLOPS with RASPBERRY SAUCE 1 (10 oz.) package frozen raspberries 1 cup dry white wine 1 tsp. chopped fresh thyme 2 Tbsp. minced shallots 1 stick plus 2 Tbsp. unsalted butter 1 lb. large sea scallops 3-4/person) sea salt & freshly ground pepper 1 pint fresh raspberries sprigs of fresh thyme Combine raspberries, wine and thyme in small bowl. Let rest for 1 hour. Press raspberry mixture through strainer into small saucepan. Add shallots and heat to boiling. Cook until reduced to about 1/3 cup; strain again and return to saucepan. Over low heat, add 1/2 cup butter, 1 Tbsp. at a time, whisking until each addition is just incorporated. Cool to room temperature. Meanwhile, sprinkle scallops with salt & pepper. Brush with 2 Tbsp. melted butter. Grill or broil scallops 5-6 minutes until just opaque. Spoon sauce onto appetizer plates. Top with scallop...

MOULES A LA MARINIERE (Fresh mussels steamed in white wine & herbs) ~ A favorite simple romantic Valentine dinner (Julia knows) from Mastering the Art of French Cooking _________ 6 quarts scrubbed and debearded mussels 2 cups light, dry white wine or 1 cup vermouth 1/2 cup minced shallots (or green onions) 8 parsley sprigs 1/2 bay leaf 1/4 tsp. thyme 1/8 tsp. freshly cracked pepper 6 Tbsp. butter 1/2 cup chopped fresh parsley Bring wine to boil in 8-10 quart kettle with shallots, parsley, bay leaf, thyme, cracked pepper and butter. Boil 2-3 minutes to evaporate alcohol and reduce volume slightly. Add mussels to kettle. Cover tightly and boil quickly over high heat. With thumbs clamped to cover, frequently toss mussels up and down with slightly jerky motion so mussels change levels and cook evenly. In about 5 minutes the shells will swing open and mussels are done. (Discard any that are still closed.) With big skimmer, dip mussels into wide soup plates. Allow cooking liquid to set...

" A single rose can be my garden...a single friend, my world" - Leo Buscaglia ~ Beauty of a single rose _________ INDONESIAN LAMB with COLD PEANUT SAUCE ~ Romantic memories loom from a quite booth at the Bijou , one of Detroit's 'top 10 restaurants' back in the 80s ... this recipe is 'trial & error attempt after a 'first taste' of Renee's (the chef) peanut sauce. ______ 2 lb. Frenched rack of lamb 3/4 cup extra-virgin olive oil 1/3 cup diced celery 1/3 cup diced onion 1 clove minced garlic 1/2 cup Dijon mustard 1/4 cup cider vinegar 3 Tbsp. curry powder 3 Tbsp. honey 2 bay leaves 2 tsp. A-1 steak sauce 1 tsp oregano 2 dashes Tabasco sauce juice and zest of 1 large lemon COLD PEANUT SAUCE: 1/2 cup peanut butter 1/2 cup coconut cream 2 Tbsp. soy sauce 1 1/2 tsp. Worcestershire sauce 1/4 tsp. coarse salt dash of Tabasco juice of 1 lemon In a medium skillet, heat oil and add celery, onion and garlic and saute until soft and transparent. Reduce hea...

~ Elegant tulip ______ OYSTER and ARTICHOKE BISQUE “Oysters are the most tender and delicate of all seafoods . They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.” ~ Hector Bolitho 'The Glorious Oyster' (1960) _______ 1 quart oysters (drained and chopped ~ reserve liquid) 1/2 cup unsalted butter 3 minced plump garlic cloves 1 cup chopped green onions 1 cup chopped celery 1/2 cup chopped red pepper 2 (14-oz) cans drained artichoke hearts 3 Tbsp. flour 1 1/2 quarts organic chicken broth 1/2 tsp. cayenne pepper or to taste sea salt & white pepper to taste 1 Tbsp. Worcestershire sauce 1 tsp. fresh chopped thyme 1/3 cup sherry 1-2 cups half & half 3 Tbsp. chopped fresh parsley In heavy stockpot, melt butter and saute garlic, green onion, celery, and red pepper until wilted and tender, about 5 minutes. Add artichokes. Sprinkle mixture with flour and stir to coat. Gradually whisk in stock,...

~ Feisty peony _____________ BOURBON BAKED SCALLOPS ~ Romantic supper for two adapted from The Connoisseur UP NORTH ___________________ 1 lb. bay scallops 2 Tbsp. unsalted butter 1/2 cup dry sherry juice and zest from 1 lemon 1/2 cup panko crumbs 1/2 cup cooked rice 1/2 chopped Vidalia onion 6 oz. organic chicken stock 2 Tbsp. bourbon 1 tsp. Hungarian sweet paprika pinch sea salt & freshly ground black pepper 1 Tbsp. chopped fresh parsley or chive blossoms (in season) Preheat oven to 400-degrees. Rinse scallops and pat dry. Saute onion in 1 Tbsp. butter and reserve. Melt remaining 1 Tbsp. butter in saucepan and blend in flour to make roux. Add sherry, juice of lemon and zest. Season with paprika, salt & pepper and simmer, stirring often, until thickened. Add bourbon and scallops. Spoon into two individual baking dishes and top with panko crumbs. Bake 10 minutes. Serve over hot rice and garnish dish with fresh parsley or chive blossoms (in season).